Mardi Gras Rice Beans Sausage (Printable Version)
Festive Creole dish with smoky sausage, red beans, aromatic vegetables, and fluffy rice, perfect for celebrations.
# What You Need:
→ Meats
01 - 12 oz smoked andouille sausage, sliced
→ Beans
02 - 14 oz canned red kidney beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 1/4 cups long-grain white rice, rinsed
→ Liquids
08 - 3 cups low-sodium chicken broth
09 - 1 tablespoon vegetable oil
→ Spices & Seasonings
10 - 1 teaspoon paprika
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon ground black pepper
15 - 1 teaspoon salt
16 - 2 bay leaves
→ Garnish
17 - 2 tablespoons chopped fresh parsley
18 - 2 spring onions, sliced
# How to Make It:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Add sliced andouille sausage and cook until browned, approximately 5 minutes. Remove sausage from pot and set aside.
02 - Add chopped onion, diced bell pepper, and celery to the same pot. Sauté for 6 to 8 minutes until vegetables are softened. Stir in minced garlic and cook for 1 additional minute until fragrant.
03 - Return browned sausage to the pot. Add rinsed rice, paprika, cayenne pepper, dried thyme, oregano, black pepper, and salt. Stir thoroughly to coat rice and sausage evenly with spices.
04 - Pour in chicken broth and add bay leaves. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
05 - Gently stir in drained kidney beans. Cover and continue cooking for 10 to 12 minutes, or until rice is tender and liquid has been fully absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Discard bay leaves. Fluff rice with a fork and garnish with fresh parsley and sliced spring onions. Serve hot.
# Expert Tips:
01 -
- The smoky andouille infuses every single grain of rice with flavor that only gets better overnight
- Everything happens in one pot so you get maximum taste with minimum cleanup
02 -
- Rinse your rice until the water runs clear or the final texture will be gluey
- Resist the urge to peek while the rice is cooking or you will lose steam and end up with crunchy grains
03 -
- Cook the sausage a little longer than you think you need to. Those crispy edges add incredible texture.
- Use a heavy pot with a tight fitting lid for the most even cooking results.